Joan Stirling's Cold Curried Apple Soup

Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.

Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Yield: serves 4

Ingredients

  • 2 tbsp. butter
  • 1 medium yellow onion, peeled and chopped
  • 1 tbsp. Madras-style (hot) curry powder
  • 2 chicken bouillon cubes, dissolved in 4 cups hot water
  • 3 medium eating apples (such as gala), peeled, cored, and chopped
  • 2 medium granny smith apples, peeled, cored, and chopped
  • Maldon or other sea salt
  • 1 large lemon, juiced
  • 2 cups heavy cream
  • 4 sprigs fresh mint, chopped
  • Cayenne pepper

Instructions

  1. Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples, and 14 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until apples are completely soft, 30-45 minutes. Set aside to cool.
  2. Working in batches, transfer soup into the jar of an electric blender and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) and the cream. Adjust seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a little cayenne pepper.